Herb Crusted Rack of Lamb

A baked rack of lamb with mint chimichurri sauce
Prep Time: 30 minutes
Cook Time: 30 minutes
Course: Main Course
Keyword: Crowd Cow, eatfluencer, instacalories, Lamb, makecaloriesgreatagain, mcga, recipes
Cooking Method: Baked
Food Category: Lamb
FoodOrDrink: Food


  • 1 ea Rack of Lamb
  • 1 tbs Canola Oil
  • 2 ea Cloves of Garlic Minced
  • 2 tsp Rosemary Fresh
  • 1 tsp Thyme
  • 1 ea Chimichurri Sauce Optional – See Notes


  • Gather your ingredients. Prep that lamb. Get rid of any excess fat that is hanging around the main part of the meat. Clean the bones so they are "frenched"…. not my terminology. 😉
  • Chop up your herbs.
  • Add the herbs, oil, and garlic into a bowl.
  • Stir until well blended.
  • Cover the outside of the lamb in the herbed mixture. If you have time, let it sit for 12-24 hours in the fridge like this (covered).
  • Get your oven set for 450 degrees. When at temp, place the lamb in the middle rack, uncovered. I like to place them on a rack to slightly elevate them from the pan.
  • After 15 minutes or so, drop the temp on the oven to 350 degrees.
  • Let the lamb cook until your desired doneness. 125 degrees for medium rare. 135 degrees for medium.
  • Slice and serve!


  • The sauce I used here was my recipe for Mint Chimichurri Sauce
  • Lamb is naturally fatty and there isn’t a whole lot of meat to each rib to begin with.  Unless you plan to cook half a rack for each person, you better plan some good sides to go with the lamb.
  • I sourced this rack of lamb from Crowd Cow.
Tried this recipe?Mention @makecaloriesgreatagain or tag #makecaloriesgreatagain

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